A lobster fisherman has pulled up a bright blue lobster. His name is Sheldon Trenholm of South River, N.S. He took pictures, showed it to some friends and then returned the lobster to the waters as it wasn’t very big. Funnily enough I wrote about a fisherman in June of last year who did the self same thing and was offering it for sale to the highest bidder on the condition they would not cook it. This was Bobby Stoddard of Barrington, also in Nova Scotia. Both men say their 
fathers caught one about 40 years ago. The odds are 1 to 2 million on this happening and here it appears to have happened twice in a year. Seems very odd to me. I wonder what happen if they were cooked because the original shell of a regular lobster is NOT red. See the picture. In fact there is an ad for Massachusetts (I think) running on our TV at the moment which shows all kinds of things which are supposed to be great to see there including a red lobster waving his claws. Any red lobster doing this must be a Zombie I imagine.
Another report, a brush fire in British Columbia was caused by a beaver. Apparently a well gnawed tree fell across some power lines. Officials are not sure whether the beaver worked on the tree recently or whether a wind blew it down. In a way its kind of funny although not for the residents who lost power or the fire fighters.Came across this recipe in a newsletter I get from Recipe du Jour and thought it sounded like a good way to eat cauliflower.
Lemon Baked Cauliflower
1/3 cup finely chopped shallots
1/4 cup butter, softened
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced
1 tablespoon grated lemon rind
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large head cauliflower, cored
Stir together first 8 ingredients.
Place cauliflower on a large sheet of heavy-duty aluminum foil; spread butter mixture over cauliflower. Bring sides of foil to top; seal edges. Place on a baking sheet.
Bake at 375°F for 1 hour or until cauliflower is tender. Makes 6 servings.
Have a great day
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Apparently we periodically get a smaller version of the American Blue Lobster in our local waters here - amazing though aren't they?
ReplyDeleteI like the look of that cauliflower dish - makes a change from Cauliflower Cheese so I'll give that a try next week.
Exceedingly colourful I must say, would be a shame to cook it.
DeleteThat's what I thought Sue, get a bit fed up with the same ol' same ol'.
That blue lobster is beautiful! Thanks for the cauliflower recipe. I'm always looking for a new way to cook it.
ReplyDeleteIts a lovely colour isn't it?
DeleteMe too. Hubby just bought one at the store, I have plans.
How does it happen -- the Blue Lobster? Like the recipe, easy, will try it.
ReplyDeleteSome sort of mutation I gather, tells you in the article.
DeleteMe too.
Mmm,that recipe sounds good. I did barbecue oven roast chicken last night. I made the barbecue sauce from scratch. It was really good.
ReplyDeleteThat's a pretty blue for a lobster.
Sia McKye OVER COFFEE
Sounds good Sia. We do oven barbecue pork chops which we like as well.
DeleteIsn't it a pretty colour, wonder if its Photoshopped though?
Now that was a 'BLUE' lobster!
ReplyDeletesorry for all the fires in Colorado, and now a storm is coming in from the west. Mother Nature is mad at someone?
Do you have a recipe for eggplant? I've never made it, but thought maybe roasting it in the oven with others? I have no idea what to do with it, but would love to learn, and I do like cauliflower.
Imam Bayildi or the Imam fainted because he thought it was so wonderful, this is a classic eggplant dish. There is one here.
ReplyDeletehttp://theshiksa.com/2012/03/26/imam-bayildi-roasted-stuffed-eggplant/